Mushroom Ragout Recipe Video
Tips and techniques from the nation's finest chefs. Chefs Terence and Patrick Fuery from Maia Restaurant in Berwyn, PA cook a Mushroom Ragout with Garlic Chive Puree at the New England Culinary Arts Forum in Maine.
Ingredients
For the Mushroom Broth
3 pounds organic white button Mushrooms
1 head of fennel large dice
1 yellow onion large dice
1 carrot large dice
1 ounce dried chanterelles
2 bay leaves
4 sprigs thyme
4 sprigs flat leaf parsley
1 cup Madeira
For the Garlic Chive Puree
1 Bunch Garlic Chives
1 Bunch Flat leaf Parsley
2 ounces extra virgin olive oil
2 ounces ice water
Fine sea salt
Fresh ground pepper
Shellbark Hollow Farms Goat Gougers
Ingrediants
1 cup goat milk
1 T salt
1 T sugar
2.5 ounces butter
1 cup flour
2 eggs
Then
2 more eggs
3 ounces grated aged Shellbark 0Hollow goat cheese
Directions
Method for the broth
combine all ingredients with 1 gallon water and simmer very slowly for 3 hours, if the broth reduces too much add more water as needed. There should be just enough liquid to keep the vegetables covered. Strain through a fine sieve then strain through cheese cloth or a coffee filter. Reduce until rich and flavorful, season with sea salt and white pepper.
For the puree
Sauté the garlic chives in some of the oil until tender and bright green but do not let them get brown. Repeat with the parsley then transfer to a tray and cool in the refrigerator. When both herbs are cooled put in a high speed blender and puree with the remaining oil and ice water until very smooth. Keep cold until ready to serve.
For the garnish
Dice the mushrooms and sauté until lightly brown. You will need to do this in small batches to get them evenly brown. Then add them all back to a hot pan and add the garlic and shallots, sauté for a minute then deglaze with Brandy.
To serve
Pour the Broth in a soup tureen and place on the table. In each guest’s bowl arrange the puree in small pools around the bowl and carefully place the mushrooms on top of the puree. Sprinkle the chive blossoms around and if you have fresh truffles shave them around.
Shellbark Hollow Farms Goat Gougers
Method of Preparation
Bring to a boil, milk, butter, with salt and sugar. Add in the flour and return to heat until it forms a ball. Transfer to a mixer with a paddle and beat on high, add first 2 eggs then the second 2 , add in 2 ounces of the goat cheese. Transfer to a piping bag and keep at room temp during service. Pipe on to trays, sprinkle with the remaining goat cheese and bake at 375 until golden. Serve warm.
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combine all ingredients with 1 gallon water and simmer very slowly for 3 hours, if the broth reduces too much add more water as needed. There should be just enough liquid to keep the vegetables covered. Strain through a fine sieve then strain through cheese cloth or a coffee filter. Reduce until rich and flavorful, season with sea salt and white pepper.
For the puree
Sauté the garlic chives in some of the oil until tender and bright green but do not let them get brown. Repeat with the parsley then transfer to a tray and cool in the refrigerator. When both herbs are cooled put in a high speed blender and puree with the remaining oil and ice water until very smooth. Keep cold until ready to serve.
For the garnish
Dice the mushrooms and sauté until lightly brown. You will need to do this in small batches to get them evenly brown. Then add them all back to a hot pan and add the garlic and shallots, sauté for a minute then deglaze with Brandy.
To serve
Pour the Broth in a soup tureen and place on the table. In each guest’s bowl arrange the puree in small pools around the bowl and carefully place the mushrooms on top of the puree. Sprinkle the chive blossoms around and if you have fresh truffles shave them around.
Shellbark Hollow Farms Goat Gougers
Method of Preparation
Bring to a boil, milk, butter, with salt and sugar. Add in the flour and return to heat until it forms a ball. Transfer to a mixer with a paddle and beat on high, add first 2 eggs then the second 2 , add in 2 ounces of the goat cheese. Transfer to a piping bag and keep at room temp during service. Pipe on to trays, sprinkle with the remaining goat cheese and bake at 375 until golden. Serve warm.
You can visit chefskitchen for more videos like this. We have more recipes and videos there.
